Wednesday, August 25, 2010

Chocolate Caramel Cookies

I'm not generally a fan of chocolate based cookies, but these are amazing! I added chopped caramel to the top to make them look a little prettier and for some extra chewiness. The easiest way to cut the caramel up is to use a pair of sharp scissors. I love the simplicity of this recipe because all the chocolate comes from cocoa powder. There's no need to melt chocolate. Sometimes I get so obsessed with thinking that real chocolate is the only way you can get good chocolate flavour, but this recipe proves me wrong.

The dough is very sticky so it's best to chill it for a while. As usual, I press my cookies down so they spread a little nicer.

If you're looking for a truely chewy cookie and not one that's cakey like most chocolate based cookies are, try this recipe!

DirectionsPreheat the oven to 350 degrees F. (I baked at 335 F)Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Dissolve espresso powder in vanilla extract. Add dissolved mixture, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Stir in chocolate chips.

Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Put chopped caramel pieces on top. Dampen your hands and flatten the dough slightly. Bake for exactly 15 (I baked for 12) minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Gorgeous cookies! I'll have to try them. I'm with you and usually think that baked goods need actual chocolate instead of just cocoa powder but there are those special recipes like this one that are deliciously chocolatey with just cocoa powder!

This looks like gooey perfection in a cookie!Nothing goes better together than caramel and chocolate. Yum!I know that everyone over at the Redpath Sugar facebook page would *love* this post. Please feel free to share:http://www.facebook.com/redpathsugar?ref=tsI know they'd be a hit :)